CFC Salmon FIT Bowls
A perfectly balanced FIT meal for one.
Excellent source of protein, healthy fats, and many other nutrients to keep your energy high and your body functioning at its peak!
This is EXCELLENT for when you don’t know what to make, or want to prep a few meals ahead of time. Salmon bowls stay good in the fridge for 2-3 days.
Just wait until you taste your salmon after it’s roasted in this DELICIOUS sauce mixture. You’ll want to make this recipe over and over!
I love all of the colors and textures found in these bowls. We eat with our eyes first, so making these bowls extra pretty with the pink pickled onions next to the beautiful avocado sprinkled with sesame seeds, gets me really excited to dig in!
Wild salmon contains an antioxidant called astaxanthin, this is what makes the wild salmon meat a beautiful dark pink to red color. It’s because of its natural diet!
Although wild-caught salmon typically costs a bit more than farmed salmon, it’s definitely worth its weight!
Wild-caught salmon has more vitamins, minerals, and anti-inflammatory benefits.
I typically will only purchase salmon when I’m perusing the seafood counter and notice wild-caught salmon is on SALE….then it’s on!
Here’s another FIT bowl you’ll like.
And here’s why we should eat more avocado.
And of course, it’s important to know all about complex carbohydrates.
4 servings
Ingredients:
For salmon:
- 4 skin-on salmon fillets (6 oz each)
For sauce:
- 2 Tbsps raw honey, or pure maple syrup
- 2 Tbsps olive oil, avocado oil, or ghee, melted
- 3 Tbsps tamari or coconut aminos
- 1 Tbsp Dijon mustard
- juice of 1 fresh large lime
- 2 fresh garlic cloves, minced
For the quick veggie pickles:
- 4 Tbsps apple cider vinegar, divided
- 2 Tbsps raw honey, divided
- 1 large carrot, peeled into ribbons
- 1 red onion, thinly sliced
For the bowls:
- 2 cups quinoa or brown rice, cooked
- 4 cups packed baby spinach, roughly chopped
- 1 cup frozen or fresh edamame beans, shelled, thawed, rinsed
- 1 small ripe avocado, sliced
- To garnish: sesame seeds, sesame oil
Instructions:
Preheat your oven to 425 degrees f. and line a large baking sheet with parchment paper.
Lay your salmon fillets onto the prepared baking sheet, skin-side down.
-
Make your sauce:
In a small bowl, add the oil, honey, aminos, mustard, lime, and garlic, then whisk to combine well.
Pour this sauce mixture over each of your salmon fillets to evenly coat.
Roast in your preheated oven for 10-12 minutes, or just until nicely flaky.
Meanwhile, in 2 small glass bowls, divide the apple cider vinegar and honey then whisk well to combine. Add the carrot and onion to each bowl as shown then set aside. Allow them to sit in the vinegar mixture until ready to serve.
Chop your baby spinach and slice the avocado. Squeeze a bit of lemon juice all over the avocado to prevent it from browning.
To assemble your bowls equally add the cooked grains at the base of each bowl. Top each with roasted salmon, chopped veggies, edamame, and pickled carrot and onion as shown.
Garnish with a tiny touch of sesame oil and seeds.
Enjoy!
Rachel
Ingredients
For salmon:
- 4 skin-on salmon fillets (6 oz each)
For sauce:
- 2 Tbsps raw honey, or pure maple syrup
- 2 Tbsps olive oil, avocado oil, or ghee, melted
- 3 Tbsps tamari or coconut aminos
- 1 Tbsp Dijon mustard
- juice of 1 fresh large lime
- 2 fresh garlic cloves, minced
For the quick veggie pickles:
- 4 Tbsps apple cider vinegar, divided
- 2 Tbsps raw honey, divided
- 1 large carrot, peeled into ribbons
- 1 red onion, thinly sliced
For the bowls:
- 2 cups quinoa or brown rice, cooked
- 4 cups packed baby spinach, roughly chopped
- 1 cup frozen or fresh edamame beans, shelled, thawed, rinsed
- 1 small ripe avocado, sliced
To garnish:
- sesame seeds, sesame oil
Instructions
- Preheat your oven to 425 degrees f. and line a large baking sheet with parchment paper.
- Lay your salmon fillets onto the prepared baking sheet, skin-side down.
- Make your sauce:
- In a small bowl, add the oil, honey, aminos, mustard, lime, and garlic, then whisk to combine well.
- Pour this sauce mixture over each of your salmon fillets to evenly coat.
- Roast in your preheated oven for 10-12 minutes, or just until nicely flaky.
- Meanwhile, in 2 small glass bowls, divide the apple cider vinegar and honey then whisk well to combine. Add the carrot and onion to each bowl as shown then set aside. Allow them to sit in the vinegar mixture until ready to serve.
- Chop your baby spinach and slice the avocado. Squeeze a bit of lemon juice all over the avocado to prevent it from browning.
To assemble your bowls
- equally add the cooked grains at the base of each bowl. Top each with roasted salmon, chopped veggies, edamame, and pickled carrot and onion as shown.
- Garnish with a tiny touch of sesame oil and seeds.
- Enjoy!
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